Name: Peanut butter nougat cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 75 g white sugar; 75 g muscovado sugar or brown sugar; 2 Tbs butter; 4 Tbs peanut butter crunchy; 1 eggs; 1 tsp vanilla extract; 155 g flour; 1 tsp Robertson's baking powder; 100 g nougat chopped; 30 g peanuts chopped, roasted, salted

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Ingredients (10)

75 g	white sugar
75 g	muscovado sugar — or brown sugar
2 Tbs	butter
4 Tbs	peanut butter — crunchy
1	eggs
1 tsp	vanilla — extract
155 g	flour
1 tsp	Robertson's baking powder
100 g	nougat — chopped
30 g	peanuts — chopped, roasted, salted

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Method:

Preheat the oven to 190°C.

Line two baking trays with baking paper.

Beat the sugar, butter and peanut butter with an electric beater for about 5 minutes until creamy.

Add the egg and vanilla and beat until well combined.

Sift together the flour and baking powder and fold into the mixture.

Stir in the nougat and peanuts.

Take heaped tablespoons of dough and roll into balls with your hands.

Place on the trays and flatten slightly with a fork, leaving space for spreading.

Bake for about 12 – 14 minutes until a dark golden brown.

Cool on a wire rack (they will harden as they cool) and store in an airtight container.

Recipe reprinted with permission of Hein Stirred. To see more recipes, click here.